CUCUMBER + MINT RAITA
Serves 4 as a side (and can be doubled easily) 1 teaspoon cumin seeds, plus extra to serve ½ cucumber, plus extra to serve (about 4 ounces) 1 generous cup plain Greek yogurt large handful fresh mint leaves, shredded 1 / 3 teaspoon salt Place a frying pan over medium heat and, when hot, add the cumin seeds. Toast the seeds for 3 to 4 minutes, until chocolate colored, shaking the pan every now and then to ensure they toast evenly. Then lightly grind with a mortar and pestle. Grate the cucumber and place in a sieve. Squeeze out as much water as you can over the sink, and put the cucumber in a bowl. Add the yogurt, mint leaves, salt, and ½ teaspoon of the cumin. Mix together, then grate a little cucumber over the top and sprinkle with a little more cumin before serving.
